Panko-Crusted Shrimp with Cocktail Sauce

Clean the shrimp: First, remove the head, then peel off the shell and legs, leaving the last tail segment for better presentation. Make a longitudinal cut about 2 mm deep along the back with a sharp knife and remove the intestine. Make the same cut on the underside and remove the intestine there as well. Wash the shrimp thoroughly, pat them dry, and drizzle with 1 tbsp lemon juice.

First, coat the shrimp in cornstarch, then dip them in the lightly salted egg yolks, and finally bread them in the Panko crumbs. Fry in hot vegetable oil until golden brown.

For the dressing, stir together sour cream, mayonnaise, ketchup, orange juice, and 1 tbsp lemon juice until smooth. Season with salt and white pepper to taste.